‘KAPSALON’ WITH CHICKEN GYROS With home-made oven-roasted fries, lettuce and tomatoes

Firm Garlic potatoes

f Mini-Roma Fresh chives tomatoes f

Mayonnaise f Chicken gyros f

Radicchio & iceberg lettuce f

‘Kapsalon’ means hairdresser in Dutch, and the dish owes its name to the hairdresser who 8 Total: 35-40 min. g Gluten-free always ordered the dish at a restaurant in . This variety is a bit leaner * Easy b Family than the original. For example, you'll replace the garlic sauce with a home-made buttermilk- based dressing. Don’t have any buttermilk? Check our tip for a delicious alternative. § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 A baking sheet lined with baking paper, a salad bowl, a small bowl, kitchen towel and a frying pan. START Let’s start cooking the kapsalon with chicken gyros. INGREDIENTS 1P 2P 3P 4P 5P 6P Firm potatoes (g) 250 500 750 1000 1250 1500 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Mini-Roma 100 150 200 250 300 350 tomatoes (g) f Fresh chives 21/2 5 71/2 10 121/2 15 (sprigs) 23) f Mayonnaise (g) 40 75 100 140 175 200 3) 10) 19) 22) f Chicken gyros (g) f 110 220 330 440 550 660 Radicchio & iceberg 100 150 200 250 300 350 OVEN-ROAST THE FRIES CHOP THE INGREDIENTS MAKE THE DRESSING AND MAYO lettuce (g) 23) f Pre-heat the oven to 220 degrees. Peel In the meantime, press or finely chop the For the dressing, mix 11/2 tbsp Not included the potatoes and cut into strips of 1/2 – 1 cm garlic. Halve the mini Roma tomatoes and mayonnaise per person in a bowl with the Olive oil (tbsp) 1 2 3 4 5 6 thick. Pat the fries dry with a paper towel and finely chop or cut the chives. buttermilk and chives (don't have any Buttermilk (tbsp) 11/2 3 41/2 6 71/2 9 transfer them to a baking sheet lined with buttermilk? see the tip t). Season to taste Salt & pepper to taste baking paper. Mix the fries with half the olive with salt and pepper. Use a small bowl to mix f Keep in the refrigerator oil and season with salt and pepper. Roast the remaining mayonnaise with the garlic. PER for 25 – 35 minutes in the oven, or longer Received a large garlic clove or prefer less raw NUTRIENT VALUES SERVING PER 100 G if you want them extra crisp. Turn when garlic? Use half. Energy (kJ/kcal) 3353 / 802 576 / 138 halfway done. Total fat (g) 51 9 Of which: saturated (g) 7,6 1,3 Carbohydrates (g) 54 9 Of which: sugars (g) 6,8 1,2 Fibre (g) 6 1 Protein (g) 29 5 Salt (g) 0,7 0,1 ALLERGENS

3) Eggs 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 23) Celery

FRY THE CHICKEN GYROS MIX THE SALAD SERVE Heat the remaining olive oil in a frying In the meantime, mix the radicchio & Transfer the fries to plates. Top with the pan at medium to high heat and fry the iceberg lettuce and Roma tomatoes into the salad and top that with the chicken gyros. chicken gyros for 5 – 7 minutes until done. dressing in a salad bowl. Spoon the garlic mayonnaise on top. Prefer to keep the fries crunchy? Serve the salad and chicken gyros next to the fries.tt tTIP: You can replace the buttermilk with yoghurt or milk. This will make the dressing either a bit thicker or thinner, but the flavour ttTIP: Do you have any ? It goes We would like to hear what you think. Feel free to contact us via our will go well with this dish. Don’t have those great with kapsalon. website or via our social media channels. either? You can also use mayonnaise only, #HelloFresh we opted for a mixture to make this kapsalon variety a bit leaner. WEEK 18 | 2019 SHRIMP WITH GINGER-LIME DRESSING With stir-fried broccoli, rice and peanuts

Pandan rice Broccoli f

Fresh Lime ginger

Salted Garlic peanuts

Spring Soy sauce onion f

Shrimps f

This dish is a festival of flavours. The sweet character of the roasted peanuts pairs well with the 6 Total: 25-30 min. d Lactose-free shrimp. You will make your own dressing from ingredients that are often found in Asian cuisine: * Easy fresh ginger and lime. The lime not only provides a fresh note, the juice also enhances the flavours of the other ingredients. § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 2 x a pan with a lid, a grater, a bowl, a wok or deep saucepan, kitchen towel and a frying pan. START Let’s start cooking the shrimp with ginger-lime dressing. INGREDIENTS 1P 2P 3P 4P 5P 6P Jasmine rice (g) 85 170 250 335 420 500 Broccoli (g) f 200 400 600 800 1000 1200 Fresh ginger (cm) 1 2 3 4 5 6 Lime (pcs) 1/2 1 1 1/2 2 2 1/2 3 Salted peanuts (g) 20 40 60 80 100 120 5) 22) 25) Garlic (cloves) 1 2 3 4 5 6 Spring onions (pcs) f 1 2 3 4 5 6 Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Shrimps (g) 2) f 80 160 240 320 400 480 BOIL THE RICE CHOP THE INGREDIENTS BOIL AND MIX Not included Bring 250 ml water per person to the boil In the meantime, bring 300 ml water per Add the to the pan with a broccoli Sunflower oil (tbsp) 1 1/4 2 1/2 3 3/4 5 6 1/4 7 1/2 in a pan with a lid and boil the rice, covered, person to the boil in a different pan with a lid and boil for 3 minutes. Drain and rinse White balsamic vinegar 1 2 3 4 5 6 for 12 – 15 minutes. Drain if needed, and lid for the broccoli t. Cut the broccoli head with cold water. In the meantime, mix (tsp) allow to steam dry, uncovered. into florets. Halve the florets lengthwise 1 1/2 tsp ginger, 2 tsp lime juice and 1/2 tbsp Honey (tsp) 2 4 6 8 10 12 and dice the stem. Peel and finely chop sunflower oil per person with the soy Olive oil (tbsp) 1/4 1/2 3/4 1 1 1/4 1 1/2 or grate the ginger tt. Juice the lime. sauce, white balsamic vinegar and honey Salt & pepper to taste Coarsely chop the peanuts and finely chop in a bowl to make the dressing. Add the f keep in the refrigerator

the garlic. Slice the spring onions into thin chopped peanuts. PER rings, setting aside the white and green NUTRIENT VALUES SERVING PER 100 G sections separately. Energy (kJ/kcal) 3180 / 760 655 / 156 Total fat (g) 31 6 Of which: saturated (g) 4,1 0,9 Carbohydrates (g) 84 17 Of which: sugars (g) 11,0 2,3 Fibre (g) 10 2 Protein (g) 31 6 Salt (g) 2,5 0,5 ALLERGENS

1) Glutens 2) Shellfish 5) Peanuts 6) Soy May contain traces of: 22) Nuts 25) Sesame

STIR-FRY THE BROCCOLI STIR-FRY THE SHRIMPS SERVE Heat the remaining sunflower oil in Tap the shrimp dry with a paper Transfer the rice to plates and top with the wok or deep saucepan and stir-fry the towel. Heat the olive oil in a frying pan the broccoli. Garnish with shrimp and drizzle broccoli for 6 – 8 minutes. For the final and fry the shrimp at medium-high heat with ginger-lime dressing. Sprinkle with the minute, add the garlic, the white part of the for 3 – 4 minutes. Season to taste with salt green part of the spring onion. spring onion and the remaining ginger. and pepper. Season to taste with salt and pepper.

tt We would like to hear what you think. Feel free to contact us via our tTIP: Prefer your vegetables crunchy? Fry TIP: The stringy texture of ginger can make website or via our social media channels. the broccoli without boiling it. Do add it difficult to cut or grate. You can also freeze #HelloFresh 2 – 4 minutes to the frying time. ginger, this preserves it and makes it much easier to grate. WEEK 18 | 2019 Shakshuka with goat’s cheese With curly parsley and spelt baguette

Onions Garlic

Red chilli Red sweet peppers f pepper f

Plum Fresh curly tomato f parsley f

Free-range Fresh goat’s eggs f cheese f

Spelt baguette

Shakshuka is one of our favourite vegetarian dishes. This dish can be prepared in many 7 Total: 30-35 min. V Vegetarian different varieties, for example by using different types of cheese. Eggs are full of healthy * Easy nutrients such as vitamins, minerals and natural proteins - this makes them a nutritious vegetarian option. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A wok or deep saucepan with a lid. START Let’s start cooking the shakshuka with goat’s cheese. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1 2 3 3 5 5 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Red sweet 1/2 1 11/2 2 21/2 3 peppers (pcs) f Plum tomatoes (pcs) f 2 4 6 8 10 12 Fresh curly parsley 21/2 5 71/2 10 121/2 15 (g) 23) f Free-range eggs 2 4 6 8 10 12 (pcs) 3) f PREPARATION FRY THE FLAVOURINGS BOIL Fresh goat’s cheese 50 75 100 125 150 175 Pre-heat the oven to 210 degrees. Mince Heat the olive oil in a wok or deep Next, add 30 ml water per person to the (g) 7) f the onion and press or finely chop the garlic. saucepan with a lid and gently fry the onion, wok or deep saucepan with a lid and crumble Spelt baguette (pcs) 1 2 3 4 5 6 Remove the seed pods from the red chilli garlic and red chilli pepper for 2 minutes at the vegetable stock cube over the pan. Bring 1) 17) 20) 21) 22) 25) 27) pepper and red sweet pepper and finely chop medium-high heat. Add the sweet pepper, to the boil while stirring and gently simmer, Not included both. Cut the tomato into small cubes and tomato and half the curly parsley. covered, for 5 minutes. Season to taste with salt Olive oil (tbsp) 1 1 2 2 3 3 Vegetable stock finely chop the curly parsley. and pepper. 1/4 1/2 3/4 1 11/4 11/2 cube (pcs) Salt & pepper to taste f Keep in the refrigerator

PER NUTRIENT VALUES SERVING PER 100 G Energy (kJ/kcal) 2885 / 690 462 / 110 Total fat (g) 29 5 Of which: saturated (g) 10,6 1,7 Carbohydrates (g) 70 11 Of which: sugars (g) 18,2 2,9 Fibre (g) 8 1 Protein (g) 32 5 Salt (g) 2,6 0,4 ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose May contain traces of: 17) Eggs 20) Soy 21) Milk/lactose 22) Nuts COOK THE EGG BAKE THE BAGUETTE SERVE 23) Celery 25) Sesame 27) Lupin Make a little indentation in the vegetable In the meantime, bake the spelt baguette Transfer the dish to plates. Garnish with mixture for each egg, and break an egg into in the pre-heated oven for 5 – 7 minutes or until the remaining curly parsley and serve with the each indentation. Season to taste with salt and golden brown. spelt baguette. pepper. Crumble the goat's cheese over the dish, cover the pan and allow the eggs to set for 10 minutes t. Take the lid off the pan for the final 4 minutes, turn up the heat a little and allow the excess moisture to evaporate tt. We would like to hear what you think. Feel free to contact us via our tTIP: The egg is done once the egg white ttTIP: The moisture will take longer to PTIP: Are you making this dish for more than website or via our social media channels. begins to turn white but the yolk is still runny. evaporate if you use a wok. The shakshuka will 3 servings? Distribute the shakshuka over #HelloFresh If you prefer your yolk to be set, feel free to reduce faster in a deep saucepan and will be multiple deep saucepans. extend the cooking time. thicker. WEEK 18 | 2019 Mexican style beef burger Served with home made fries and a bean salad

Waxy potatoes Corn cob f

Black beans Red onion

Mini-romaine f Tomato f

Lime f Fresh coriander f

Full fat yoghurt f Beef burger f

Mexican spices

Tonight you will put a Mexican 'healthy treat' on the table. This dish is prepared with lean 9 Total: 40-45 min. g Gluten free beef seasoned with Mexican spices. The bean salad is not only delicious, it is also packed * Early L Calorie conscious with nutrients. Beans contain lots of fibre and proteins and are therefore often used as a meat substitute. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 Bowl, pan with a lid, sieve, frying pan and a frying pan with a lid. START Let's start cooking the Mexican style beef burger. INGREDIENTS 1P 2P 3P 4P 5P 6P Waxy potatoes (g) 200 400 600 800 1000 1200 Corn cob (pc) f 1/2 1 11/2 2 21/2 3 Black beans (container) 1/4 1/2 3/4 1 11/4 11/2 Red onion (pc) 1/4 1/2 3/4 1 11/4 11/2 Mini-romaine (head) f 1 2 3 4 5 6 Tomato (pc) f 1 2 3 4 5 6 Lime (pc) f 1/4 1/2 3/4 1 11/4 11/2 Fresh coriander (g) f 5 10 15 20 25 30 Full fat yoghurt f 25 50 75 100 125 150 MAKE THE FRIES COOK THE CORN FRY THE FRIES (g) 7) 19) 22) Beef burger (pc) f 1 2 3 4 5 6 Wash or peel the potatoes and cut them Bring a generous amount of water to Meanwhile heat 1/2 tbsp sunflower oil per Mexican spices (tsp) 11/2 3 41/2 6 71/2 9 into of up to 1 cm thick. the boil in a pan with a lid. Remove the person in a frying pan with lid over medium Not included green leaves from the corn cob and place heat. Fry the fries, covered, for 25 – 30 minutes, Sunflower oil (tbsp) 3/4 11/2 21/4 3 33/4 41/2 the corn cob in the pan. Boil, covered, for or until they are cooked. Remove the lid from Salt & pepper to taste 10 – 12 minutes. the pan for the last 5 minutes. Turn regularly f Keep in the refrigerator and season with salt and pepper. PER NUTRITIONAL VALUES SERVING PER 100 g Energy (kJ/kcal) 2548 / 609 357 /85 Total fat (g) 22 3 Of which: saturated (g) 5,3 0,7 Carbohydrates (g) 60 8 Of which: sugars (g) 14,3 2,0 Fibre (g) 14 2 Protein (g) 36 5 Salt (g) 0,9 0,1 ALLERGENS

7) Milk/lactose May contain traces of: 19) Peanuts 22) Nuts

MAKE THE SALAD PREPARE THE BURGER SERVE Meanwhile, drain the black beans into a Sprinkle the beef burger with 1 tsp of Holding the corn cob upright, cut the sieve. Mince the red onion. Reserve 2 leaves Mexican spices per person on both sides then corn kernels off the cob then add them to the of the mini-romaine per person and chop the salt. Heat the remainder of the sunflower bean salad. Place the whole lettuce leaves on rest fine. Slice the tomato into cubes and the oil in a frying pan and fry the burger for the plates and the beans salad on top. Garnish lime into wedges. Chop the coriander fine. In 2 – 4 minutes per side. In the meantime, the salad with the rest of the coriander. Place a bowl, mix the beans, onion, tomato, sliced mix 1/2 tsp of Mexican spices per person the burger and fries on to the plates and serve mini-romaine, 3/4 of the coriander and half of with the remaining yogurt. Season with salt with the yoghurt sauce t. the yogurt. Squeeze 1 lime wedge per person and pepper. We would like to hear what you think. Feel free to contact us via our above the salad. Season with salt and pepper. website or via our social media channels. tTIP: The yogurt sauce can be used as a #HelloFresh dressing for the salad, but you can also dip your fries in it. WEEK 18 | 2019 Lahmacun with ground lamb and yoghurt sauce Turkish in your own kitchen

Seasoned Italian vegetable minced lamb f mix f

Full-fat Ground yoghurt f cinnamon

Curry Lebanese powder flatbread

Tomato Fresh paste parsley f

The Dutch call lahmacun Turkish pizza - real Turkish street food that you can make with 5 Total: 20-25 min. Q Quick & Easy minimum effort. It is often made with ground lamb and it packs a nice punch. Today you'll be - Very simple b Family making your own sauces. Serve everything separately so everyone can make it just as spicy as they want. § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 2 x a bowl, a wok or deep saucepan with a lid and a baking sheet lined with baking paper. START Let’s start cooking the lahmacun with ground lamb and yoghurt sauce. INGREDIENTS 1P 2P 3P 4P 5P 6P Seasoned ground 110 220 330 440 550 660 lamb (g) f Italian vegetable mix: 200 400 600 800 1000 1200 (g) 23) f Full-fat yoghurt (g) 25 50 75 100 125 150 7) 19) 22) f Ground cinnamon (tsp) 1/4 1/2 3/4 1 11/4 11/2 Ground curry spices 1/4 1/2 3/4 1 11/4 11/2 (tsp) 9) 10) White flatbread (pcs) 1) 2 4 6 8 10 12 FRY MAKE THE SAUCE ASSEMBLE Tomato paste (g) 50 100 150 200 250 300 Pre-heat the oven to 210 degrees. Heat In the meantime, mix the with Transfer the to a baking tray Fresh parsley yoghurt flatbreads 21/2 5 71/2 10 121/2 15 the sunflower oil in a wok or deep saucepan the ground cinnamon and curry powder in lined with baking paper. Top the flatbreads (g) 23) f with a lid and fry the ground lamb for a bowl and add 1 tbsp water per persont. with the tomato paste, then the mixture Not included 2 minutes at medium to high heat until it Use another bowl to mix the sambal with the of ground meat and season with salt Sunflower oil (tbsp) 1/2 1 11/2 2 21/2 3 1/2 1 11/2 2 21/2 3 separates. Add the Italian vegetable mix and extra-virgin olive oil t. Set both aside for and pepper. Sambal (tsp) Extra-virgin 3/4 11/2 21/4 3 33/4 41/2 fry, covered, for 5 – 7 minutes or until done. later use. olive oil (tbsp) Salt & pepper to taste f Keep in the refrigerator

PER NUTRIENT VALUES SERVING PER 100 G Energy (kJ/kcal) 3521 / 842 670 / 160 Total fat (g) 45 8 Of which: saturated (g) 15,6 3,0 Carbohydrates (g) 75 14 Of which: sugars (g) 14,2 2,7 Fibre (g) 9 2 Protein (g) 30 6 Salt (g) 1,3 0,2 ALLERGENS

1) Glutens 7) Milk/lactose 9) Celery 10) Mustard BAKE THE FLATBREAD CUT THE PARSLEY SERVE May contain traces of: 19) Peanuts 22) Nuts 23) Celery Bake the flatbread pizzas in the oven In the meantime, coarsely chop the Serve the flatbreads with the parsley, for 5 – 6 minutes or until golden brown. parsley (including the stems). spicy yoghurt sauce and sambal oil, or serve separately so everyone can top their own lahmacun to taste.

t tt We would like to hear what you think. Feel free to contact us via our TIP: Make sure the cinnamon doesn’t TIP: Is the sambal oil too spicy? Add website or via our social media channels. dominate the dish. Feel free to leave it out if some extra olive oil. #HelloFresh you don’t like it.

WEEK 18 | 2019 PUMPKIN-PEANUT SOUP FIT FOR A KING Served with white flatbread and an egg

Garlic Carrots f

Spring Pumpkin onions f cubes f

Ground curry Free-range spices eggs f

White Peanut flatbread butter

This festive orange pumpkin-peanut soup is a perfect fit for Kings day! Peanut butter is not 6 Total: 25-30 min. V Vegetarian a common ingredient in a soup - it gives it an Indonesian touch that resembles sate sauce. A * Easy great combination with the sweet flavour of the pumpkin! Finish the soup with a boiled egg and use the flatbread to dunk in the soup. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A soup pan with a lid, a saucepan with a lid, a frying pan and a hand-held blender. START Let’s start cooking the pumpkin-peanut sour with egg. INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic (cloves) 1/2 1 1 1/2 2 2 1/2 3 Carrots (g) f 100 200 300 400 500 600 Spring onions (pcs) f 2 4 6 8 10 12 Pumpkin cubes 150 300 450 600 750 900 (g) 23) f Ground curry spices 11/2 3 41/2 6 71/2 9 (tsp) 9) 10) Free-range eggs 1 2 3 4 5 6 (pcs) 3) f White flatbread (pcs) 1) 2 4 6 8 10 12 PREPARATION CUT THE SCALLION FRY AND BOIL Peanut butter 1 2 3 4 5 6 Bring 400 ml water per person to the boil Cut the scallion into fine rings. Set 1 tbsp Heat the olive oil in a soup pan with a (container) 5) 22) for the soup. Press or finely chop the garlic of the green part aside for garnishing. lid and stir-fry the garlic, carrot, pumpkin Not included and cut the carrot into slices. cubes, ground curry spices and the Olive oil (tbsp) 1 2 3 4 5 6 Vegetable stock remaining scallion for 2 minutes at high ¾ 1½ 2¼ 3 3¾ 4½ cube (pcs) heatt. Next, add 300 ml boiling water per Salt & pepper to taste person, crumble ¾ stock cube per person f Keep in the refrigerator over the pan and bring to the boil while covered. Allow the soup to simmer for PER NUTRIENT VALUES SERVING PER 100 G 14 – 16 minutes. Energy (kJ/kcal) 3012 / 720 600 / 144 Total fat (g) 29 6 Of which: saturated (g) 6,1 1,2 Carbohydrates (g) 88 17 Of which: sugars (g) 11,1 2,2 Fibre (g) 9 2 Protein (g) 25 5 Salt (g) 4,7 0,9 ALLERGENS

1) Glutens 3) Eggs 5) Peanuts 9) Celery 10) Mustard May contain traces of: 22) Nuts 23) Celery

BOIL THE EGG PURÉE THE SOUP SERVE In the meantime, bring the egg to the In the meantime, heat the white Transfer the soup to soup bowls, transfer boil in a saucepan with a lid and hard-boil the flatbreads in a dry frying pan at medium- the egg to the soup and garnish with the egg, covered, for 6 – 8 minutes. Next, rinse high heat for 30 seconds on each side tt. remaining green parts of the scallion. Serve with cold water. Peel the egg and cut in half. Remove the soup from the stove, add the with the flatbreads. peanut butter and purée the soup using a hand-held blender. Add extra boiling water if the soup becomes too thick. Season to taste with salt and pepper. tt We would like to hear what you think. Feel free to contact us via our TIP: Prefer your flatbread crunchy? website or via our social media channels. Sprinkle the flatbreads with some olive oil #HelloFresh tTIP: Don’t like raw scallion? Boil all the and salt and bake them in the oven at 210 scallion in the soup in step 3. degrees for 3 – 4 minutes until brown. WEEK 18 | 2019 Vegetarian lasagne with spinach With home-made cream sauce

Courgette f Onion

Garlic Fresh oregano f

Spinach f Single cream

Grated grana Lasagne padano f sheets f

For this lasagne, you will be using a classic cooking technique: you will make your own roux for 9 Total: 40-45 min. the bechamel sauce. A roux is the foundation for a lot of traditional sauces, soups and ragouts. * Easy So once you've mastered this technique, you can make endless variations!

% Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A baking sheet lined with baking paper, a wok or a deep saucepan, a whisk and an oven dish. START Let’s start cooking the vegetarian lasagne with spinach. INGREDIENTS 1P 2P 3P 4P 5P 6P Courgettes (pcs) f 1/2 1 11/2 2 21/2 3 Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1 2 2 3 3 4 Fresh oregano (g) f 1 2 3 4 5 6 Spinach (g) f 100 200 300 400 500 600 Single cream 1/2 1 11/2 2 21/2 3 (packet) 7) f Grated grana padano 40 75 100 125 175 200 (g) 3) 7) f Lasagne sheets (pcs) 11/2 3 41/2 6 71/2 9 CUT THE COURGETTE PREPARE THE VEGETABLES MAKE THE ROUX 1) 3) f Pre-heat the oven to 220 degrees and Transfer the courgette to a baking Melt 1/2 tbsp butter per person in a wok Not included prepare the stock. Cut the courgette into sheet lined with baking paper and drizzle or deep saucepan and gently fry the onion Vegetable stock (ml) 250 500 750 1000 1250 1500 slices of no more than 1/2 cm thick. with olive oil. Season to taste with salt and and garlic for 2 minutes at medium-high Olive oil (tbsp) 1 11/2 2 21/2 3 31/2 pepper. Bake the courgette in the oven for heat. Add the flour and stir with a whisk until Butter (tbsp) 11/2 3 41/2 6 71/2 9 10 minutes. In the meantime, mince the dry. Add ⅓ of the stock and stir with a whisk Flour (tbsp) 1 2 3 4 5 6 onion and press or finely chop the garlic. until the stock has been absorbed. Repeat Salt & pepper to taste Strip the leaves from the oregano sprigs and this action twice with the remaining stock, f Keep in the refrigerator

finely chop the leaves. stir the sauce until smooth, bring to the boil PER and allow to boil for another minute. Season NUTRIENT VALUES SERVING PER 100 G to taste with pepper. Energy (kJ/kcal) 4113 / 983 489 / 117 Total fat (g) 61 7 Of which: saturated (g) 32,8 3,9 Carbohydrates (g) 77 9 Of which: sugars (g) 16,5 2,0 Fibre (g) 6 1 Protein (g) 30 4 Salt (g) 3,3 0,4 ALLERGENS

1) Glutens 3) Eggs 7) Milk/lactose

LTIP: Take care: You will not use all of the FINISH THE SAUCE MAKE THE LASAGNE BAKE AND SERVE lasagne sheets for this recipe. Not watching Add the oregano and spinach to the Pour a shallow layer of sauce into the Complete the lasagne with a layer of your calorie intake, have a healthy appetite, sauce and allow to reduce while stirring. oven dish. Cover with lasagne sheets and sauce and sprinkle with the remaining grana or prefer a full lasagne? Then use all the Finish by adding the single cream, ⅓ of the press firmly. Next, place a couple of courgette padano. Bake the lasagne in the pre-heated lasagne sheets. grana padano, salt and pepper. Grease the slices on top of the lasagne sheets and cover oven for 20 minutes. Transfer the lasagne oven dish with butter or olive oil. Cut the those with a layer of sauce. Repeat until all to plates. lasagne sheetsL to fit your oven dish. the ingredients are finished but reserve a little sauce for the top. Attention! No need to use a lot of sauce in each layer, because you tTIP: When making the roux, the We would like to hear what you think. Feel free to contact us via our are using fresh sheets. ratio between moisture and flour is very website or via our social media channels. important. Use too much flour and the sauce #HelloFresh will become too thick, use too little and it will remain too runny. Use measuring cups (or a scale) to get the right ratio. WEEK 18 | 2019 Quinoa with marinated feta with roasted cherry tomatoes and courgette

Courgette f Garlic clove

Quinoa Red cherry tomatoes f

Feta f Fresh basil f

Did you know that quinoa is not a grain, but actually belongs to the seed family? It is a source 8 Total: 35-40 min. V Vegetarian of protein and good fats and is therefore not only tasty, but also very nutritious. These seeds * Easy g Gluten free originate from South America, but today quinoa is also cultivated in Europe.

% Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 Baking sheet lined with baking paper, oven dish, pan with a lid and a bowl. START Let's start cooking the quinoa with marinated feta. INGREDIENTS 1P 2P 3P 4P 5P 6P Courgette (pc) f 1/2 1 11/2 2 21/2 3 Garlic clove (pc) 1 2 3 4 5 6 Quinoa (g) 85 170 250 335 420 505 Red cherry tomatoes 250 375 500 625 875 1000 (g) f Feta (g) 7) f 100 200 300 400 500 600 Fresh basil (g) f 21/2 5 71/2 10 121/2 15 Not included Olive oil (tbsp) 3/4 11/2 21/4 3 33/4 41/2 ROAST THE COURGETTE COOK THE QUINOA ROAST THE CHERRY TOMATOES Butter (tbsp) 1/2 1 11/2 2 21/2 3 Vegetable stock cube 1/4 1/2 3/4 1 11/4 11/2 Preheat the oven to 210 degrees. Boil Meanwhile press or mince the garlic. Heat Meanwhile, halve the cherry tomatoes (pc) 400 ml of water per person. Cut the courgette the butter in a saucepan with a lid on medium- and mix in a baking dish with the remaining Black balsamic vinegar 1 2 3 4 5 6 into half slices of 1/2 cm thick. Mix the high heat and sauté the garlic for 1 minute. olive oil and the black balsamic vinegar. (tbsp) courgette on a baking sheet lined with baking Add the quinoa, stir well and cook for another Season with salt and pepper. Place them in Extra vierge olijfolie (el) 1/2 1 11/2 2 21/2 3 paper with 1/2 tbsp of olive oil per person, 1 minute. Pour the boiling water into the pan the oven with the courgette and bake for Salt & pepper to taste pepper and salt. Bake 20 – 30 minutes in and crumble the stock cube above it. Bring 15 minutes, or until the tomatoes are cooked. f Keep in the refrigerator the oven, or until the courgette is brown to a boil, reduce the heat to medium-low and PER and cooked. cook, covered, for 20 – 25 minutes, until the NUTRITIONAL VALUES SERVING PER 100 g quinoa forms a thick porridge. Energy (kJ/kcal) 3856 / 922 659 /158 Total fat (g) 52 9 Of which: saturated (g) 20,3 3,5 Carbohydrates (g) 74 13 Of which: sugars (g) 19,4 3,3 Fibre (g) 9 2 Protein (g) 35 6 Salt (g) 4,4 0,8 ALLERGENS

7) Milk/lactose

RFACT: Quinoa contains a large amount of folic acid (vitamin B11): This recipe contains MARINATE THE FETA MIX THE QUINOA SERVE more than 50% of the daily recommendation! Meanwhile slice off one third of thefeta , Mix the crumbled feta, most of the cherry Transfer the quinoa to deep plates This vitamin is important for good energy crumble and set aside. Chop the basil leaves tomatoes and the courgette with the quinoa. or bowls and top with the left overcherry levels. very fine and mix in a bowl with the extra virgin Season to taste with salt and pepper and tomatoes and courgette. Coarsely crumble olive oil. Season with pepper. Gently coat combine well. the marinated feta and sprinkle it on top. the still whole piece of feta with the oil then set aside.

RFACT: Did you know that this dish contains We would like to hear what you think. Feel free to contact us via our more than 300g of vegetables per person? website or via our social media channels.

#HelloFresh

WEEK 18 | 2019 CHICKEN MEATBALLS IN A THAI TOMATO SAUCE With rice and spinach

Garlic clove Fresh ginger

Red onion Red pepper f

Chicken meatballs with Fish sauce Indonesian spices f

Red curry paste f Passata

Cherry tomatoes Coconut milk

Spinach f Pandan rice

This variation on meatballs in tomato sauce has an Asian twist. You will make a Thai tomato Sesame seeds 5 Total: 20-25 min. sauce, flavoured with the Asian seasonings of ginger and fish sauce. For the meatballs we opted * Easy for minced chicken meat instead of ground beef - it is leaner and has a lovely mild flavour.

§ Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 Pan with a lid, grater, frying pan and a large frying pan or deep frying pan with a lid. START Let's start cooking the chicken meatballs in a Thai tomato sauce. INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic clove (pc) 1/2 1 11/2 2 21/2 3 Fresh ginger (cm) 1 2 3 4 5 6 Red onion (pc) 1/2 1 11/2 2 21/2 3 Red pepper (pc) f 1/4 1/2 3/4 1 11/4 11/2 Chicken meatballs with 105 210 315 420 525 630 Indonesian spices (g) f Fish sauce (ml) 4) 10 20 30 40 50 60 Red curry paste 25 50 75 100 125 150 (g) 1) 6) 7) 19) 22) f Passata (g) 100 200 300 400 500 600 PREPARATION FRY THICKEN THE SAUCE Cherry tomatoes (can) 1/2 1 11/2 2 21/2 3 Bring a generous amount of water to the Heat the sunflower oil in a large frying Add the passata, cherry tomatoes with Coconut milk (ml) 26) 75 150 225 300 375 450 boil in a pan with a lid for the rice. Press or pan or a deep pan with a lid over medium- sauce and the coconut milk. Bring it to the Spinach (g) f 100 200 300 400 500 600 mince the garlic. Grate the ginger and chop high heat. Fry the chicken meatballs for boil gently while stirring continuously. Return Pandan rice (g) 85 170 250 335 420 500 the onion. Remove the seeds from the red 3 – 4 minutes brown all over. Remove the the meatballs to the frying pan. Gently bring Sesame seeds 5 10 15 20 25 30 pepper and finely chop the red pepper. meatballs from the pan and set aside. Sauté it back to the boil then let it simmer, covered, (g) 11) 19) 22) the garlic, onion, red pepper and ginger for 1 for 10 – 12 minutes. Meanwhile, coarsely chop Not included – 2 minutes in the same frying pan. Pour in the the spinach. After 7 minutes, remove the lid Sunflower oil (tbsp) 1/2 1 11/2 2 21/2 3 fish sauce then add the red curry paste. Stir from the pan and add the spinach. Stir in Salt & pepper to taste fry for 1 – 2 minutes then reduce the heat. the spinach while the sauce simmers so that f keep in the refrigerator it shrinks. PER NUTRITIONAL VALUES SERVING PER 100 g Energy (kJ/kcal) 3634 /869 472 /113 Total fat (g) 37 5 Of which: saturated (g) 16,2 2,1 Carbohydrates (g) 92 12 Of which: sugars (g) 18,0 2,3 Fibre (g) 10 1 Protein (g) 37 5 Salt (g) 3,7 0,5 ALLERGENS

1) Gluten 4) Fish 6) Soy 7) Milk/lactose 11) Sesame BOIL THE RICE ROAST THE SESAME SEEDS SERVE May contain traces of: 19) Peanuts 22) Nuts 26) Sulfite Meanwhile boil the rice in the pan with a Meanwhile heat a frying pan on high heat Divide the rice over the plates then spoon lid, covered, for 12 – 15 minutes. Drain and set and dry roast the sesame seeds until golden the chicken meatballs with Thai tomato sauce aside without a lid to steam dry. brown. Remove from the pan and set aside. on the side. Garnish with the sesame seeds.

We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

#HelloFresh

WEEK 18 | 2019 Fresh ravioli with ricotta and spinazie In a spinach-tomato sauce

Garlic clove Red cherry tomatoes

Fresh ravioli with Parmigiano reggiano f spinach and ricotta f

Spinach f

Tonight you will feel as though you are cooking in a Cucina Italiana. The ravioli in this recipe Total: 15-20 min. Quick & Easy 4 comes directly from 'De Pastafabriek' an Italian family business where the whole family helps * Easy V Vegetarian in the kitchen to make the best fresh pasta for your box – and you can really taste it! Calorie- % Eat within 5 days L conscious A GOOD EQUIPMENT: 2x pan, salad bowl and a grater. SERVES 1 - 6 START Let's start cooking the fresh ravioli with ricotta and spinach. INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic clove (pc) 1 11/2 2 2 1/2 31/2 4 Red cherry tomatoes (can) 1/2 1 11/2 2 21/2 3 Fresh ravioli with spinach and ricotta 125 250 375 500 625 750 (g) 1) 3) 7) f Parmigiano reggiano (g) 7) f 25 50 75 100 125 150 Spinach (g) f 100 200 300 400 500 600 Not included Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 Black balsamic vinegar (tsp) 1 2 3 4 5 6 Sugar (tsp) 1/2 1 11/2 2 21/2 3 Extra virgin olive oil (tbsp) 1/2 1 11/2 2 21/2 3 1 MAKE THE SAUCE 2 BOIL THE RAVIOLI Salt & pepper to taste f keep in the refrigerator • Press or mince the garlic. • Bring a pan with a generous amount of water to the boil for NUTRITIONAL VALUES PER SERVING PER 100 G • Heat 1/2 tbsp of olive oil per person in a pan on medium heat the ravioli. Boil the ravioli for 4 – 6 minutes. Drain gently Energy (kJ/kcal) 2389 / 571 505 / 121 and fry the garlic for 1 minute. Add the cherry tomatoes and set aside to steam dry. Total fat (g) 26 6 with sauce and add 1/2 tsp of black balsamic vinegar, 1/2 tsp Of which: saturated (g) 9,5 2,0 sugar and 50 ml of water per person. Bring to the boil Carbohydrates (g) t t 52 11 and simmer gently for 10 minutes . Season with salt TIP: If you find the sauce too thin you can let it Of which: sugars (g) 10,3 2,2 and pepper. simmer longer. Fibre (g) 7 2 Protein (g) 28 6 Salt (g) 1,2 0,3 ALLERGENS

1) Gluten 3) Eggs 7) Milk/lactose

3 MAKE THE SALAD 4 SERVE • Finely greate the parmigiano reggiano. • Stir the remaining spinach through the tomato sauce until it • In a salad bowl, mix one third of the spinach with the shrinks. Season with salt and pepper. remaining black balsamic vinegar and the extra virgin olive • Transfer the ravioli and sauce to plates and garnish with the oil tt. Season with salt and pepper. parmiggiano reggiano. • Serve with the spinach salad. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

#HelloFresh ttTIP: For a tasty twist add some of the parmiggiano reggiano to the spinach salad. WEEK 18 | 2019 CURRY WITH CHICKEN THIGH AND COUSCOUS Garnished with fresh yoghurt, mint and almonds

Green beans f Chicken thigh pieces f

Coconut Red curry paste f milk

Whole-wheat couscous Fresh mint f

Salted almonds Low-fat yoghurt f

With this dish you'll make a culinary trip from India to the Middle-East. The specialities of these Total: 20 min. Quick & Easy 4 two cuisines, curry and couscous, make for a surprisingly successful combination. No need to Calorie- Very easy spend a lot of time in the kitchen - so you've got more time for other things! - L conscious

% Eat within 5 days A GOOD EQUIPMENT: A wok or a deep frying pan with a lid and a bowl. SERVES 1 - 6 START Let’s start cooking the curry with chicken thigh and couscous. INGREDIENTS 1P 2P 3P 4P 5P 6P Green beans (g) f 150 300 450 600 750 900 Chicken thigh pieces (g) f 100 200 300 400 500 600 Coconut milk (ml) 26) 60 125 180 250 305 375 Red curry paste (g) 1) 6) 7) 19) 22)f 25 50 75 100 125 150 Whole-wheat couscous (g) 1) 60 120 180 240 300 360 Fresh mint (g) f 21/2 5 71/2 10 121/2 15 Salted almonds (g) 5) 8) 25) 5 10 15 20 25 30 Low-fat yoghurt (tbsp) 7) 19) 22) f 1 2 3 4 5 6 Not included Vegetable stock (ml) 110 220 330 440 550 660 Olive oil (tbsp) 1/2 1 11/2 2 21/2 3 1 FRY THE GREEN BEANS AND CHICKEN 2 STIR FRY Extra-virgin olive oil to taste Salt & pepper to taste • Prepare the stock for the couscous. • Add 60 ml of coconut milk per person and the curry paste f Keep in the refrigerator • Trim the ends off thegreen beans and cut the green beans to the pan. into 3 equal parts. • Stir well then turn the heat to medium-high. Simmer the NUTRITIONAL VALUES PER SERVING PER 100 G Energy (kJ/kcal) 2824 / 675 516 / 123 • Heat the olive oil in a wok or deep saucepan with a lid at curry, covered, for 6 – 10 minutes, or until the green beans Total fat (g) 35 6 high heat. are al dente. Of which: saturated (g) 14,6 2,7 • Stir-fry the chicken thigh pieces and green beans for Carbohydrates (g) 53 10 3 – 4 minutes. Of which: sugars (g) 5,0 0,9 Fibre (g) 12 2 Protein (g) 33 6 Salt (g) 1,6 0,3 ALLERGENS

1) Gluten 5) Peanuts 6) Soy 7) Milk/lactose 8) Nuts May contain traces of: 19) Peanuts 22) Nuts 25) Sesame 26) Sulphite

LTIP: Are you watching your calorie intake? Use 50g of couscous per person with 100 ml stock and 50 ml coconut milk. The left over coconut milk can be stirred through yoghurt with fruit, for a nice breakfast or dessert.

3 PREPARE THE COUSCOUS 4 SERVE • Place the couscoust in a bowl and pour the stock over. • Transfer the couscous to plates. • Let it stand, covered, for 10 minutes and then fluff with • Spoon the curry over the couscous. a fork. • Garnish with the mint, almonds and yoghurt. • Coarsely chop the fresh mint leaves. • Season to taste with extra virgin olive oil. We would like to hear what you think. Feel free to contact us via our website or via • Coarsely chop the almonds. our social media channels. t #HelloFresh TIP: In this dish you do not use all of the couscous. Do you have a healthy appetite? Then use all couscous in 175 ml stock per person. WEEK 18 | 2019 RAGOUT OF DUCK CONFIT WITH LINGUINE AND REFRESHING ROCKET SALAD

Confit duck drumstick Garlic f

Shallots Red cherry tomatoes f

Tomato Fresh cubes parsley f

Linguine Pine nuts

Rocket lettuce f

Ragout is an Italian sauce using meat or poultry which is simmered long and slowly so that the meat = 55 min. soaks up the flavours. In this recipe you will be using confit duck, which you will add at the last + Several steps moment. Confit - slowly cooking it in fat - really bring out the flavours in the duck. The sweetness of the balsamic vinegar gives the sauce additional depth. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A baking sheet lined with baking paper, a saucepan, a pan with a lid, a frying pan and a salad bowl. START Let’s start cooking the ragout of candied duck. INGREDIENTS 1P 2P 3P 4P 5P 6P Candied duck 1 2 3 4 5 6 drumstick f Garlic (cloves) 1/2 1 11/2 2 21/2 3 Shallots (pcs) 1/2 1 11/2 2 21/2 3 Red cherry 125 250 375 500 625 750 tomatoes (g) f Tomato cubes (can) 1/3 2/3 1 11/3 12/3 2 Fresh parsley (g) f 5 10 15 20 25 30 Linguine (g) 1) 17) 20) 90 180 270 360 450 540 Pine nuts (g) 19) 22) 25) 5 10 15 20 25 30 FRY THE DUCK DRUMSTICK FRY THE CHERRY TOMATOES MAKE THE SAUCE Rocket lettuce (g) 23) f 40 60 80 100 140 160 Pre-heat the oven to 200 degrees. Place In the meantime, press or finely chop the Add the tomato cubes and sugar to Not included the candied duck drumstick with the skin- garlic. Mince the shallot and halve the red the saucepan and crumble 1/4 stock cube Black balsamic 1/2 1 11/2 2 21/2 3 side up, on a baking sheet lined with baking cherry tomatoes. Heat the butter in a deep per person over it. Bring to the boil and vinegar (tbsp) paper. Roast in the oven for 20 – 22 minutes saucepan to medium-low heat and fry the turn down the heat to medium-low. Allow Sugar (tsp) 1/4 1/2 3/4 1 11/4 11/2 until brown. Allow the duck drumstick to shallot and garlic for 2 minutes with a pinch the sauce to simmer for 20 minutes. Stir Chicken stock cube (pcs) 1/4 1/2 3/4 1 11/4 11/2 cool down until you can touch it without of salt. Turn up the heat to medium-high, regularly. In the meantime, coarsely chop the Butter (tbsp) 1 2 3 4 5 6 Extra-virgin burning your fingers. add the cherry tomatoes and stir-fry for fresh parsley. 1 11/2 2 21/2 3 31/2 2 minutes. Deglaze with the black balsamic olive oil (tbsp) White wine vinegar (tsp) 1 11/2 2 21/2 3 31/2 vinegar and heat for 4 – 5 minutes until most Salt & pepper to taste of the moisture has evaporated. f Keep in the refrigerator

PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 4441 / 1062 723 / 173 Fats (g) 60 10 Of which: saturated (g) 25,7 4,2 Carbohydrates (g) 82 13 Of which: sugars (g) 17,1 2,8 Fibre (g) 9 1 Protein (g) 43 7 Salt (g) 2,2 0,4 BOIL THE LINGUINE MAKE THE SALAD SERVE Bring ample water to the boil in a pan Whip up a dressing in a salad bowl of Use a fork to pick the meat off theconfit ALLERGENS with a lid. Add the linguine and boil, covered, white wine vinegar and the remaining extra- duck drumstick. Add the tomato sauce and 1) Glutens for 12 – 14 minutes. Drain and mix half of virgin olive oil. Season to taste with salt and mix well. Transfer the linguine to deep plates Can contain traces of: 17) Eggs 19) Peanuts 20) Soy 22) Nuts 25) Sesame the extra-virgin olive oil into the linguine, pepper. Mix the rocket into the dressing and and pour over the tomato sauce. Sprinkle season to taste with salt and pepper. In the garnish with the pine nuts. with the fresh parsley and serve with the meantime, heat a frying pan to medium-high refreshing salad. heat and roast the pine nuts, without any oil, until they gain some colour. We would like to hear what you think. Feel free to contact us via our website or via our social media channels.

#HelloFresh

WEEK 18 | 2019 HOMEMADE CHICKEN CORDON BLEU SERVED WITH RAINBOW POTATOES AND SALAD WITH HONEY-MUSTARD MAYONNAISE

Rainbow potatoes Pine nuts

Chicken filet f Coburger ham f

Mature cheese, grated Portobello f f

Garlic clove Mayonnaise f

Snow peas f Green pesto f

Rocket f

Today you are going to make a chicken cordon bleu. Where it gets its name from is a mystery but 8 35-40 min there are several theories. Literally translated, it means 'blue ribbon'. One theory is that the name + Many steps was given by a Swiss chef who sailed on a ship with a blue pennant. Wherever it comes from, one thing is for sure: with this homemade chicken cordon bleu you will put a delicious dish on the § Eat within 3 days table tonight. A GOOD EQUIPMENT SERVES 1 - 6 Deep frying pan with a lid, oven dish, bowl and 2x frying pans. START Let's start cooking the homemade chicken cordon bleu. INGREDIENTS 1P 2P 3P 4P 5P 6P Rainbow potatoes (g) 250 500 750 1000 1250 1500 Pine nuts (g) 10 20 30 40 50 60 19) 22) 25) Chicken fillet (pc) f 1 2 3 4 5 6 Coburg ham (g) 1) f 25 50 75 100 125 150 Mature cheese, grated 25 50 75 100 125 150 (g) 7) f Portobello (pc) f 1 2 3 4 5 6 Garlic clove (pc) 1/2 1 11/2 2 21/2 3 Mayonnaise (g) 40 75 120 150 195 225 PREPARE THE POTATOES FRY THE PINE NUTS CHICKEN CORDON BLEU 3) 10) 19) 22) f Preheat the oven to 200 degrees. Wash Heat a frying pan, without oil, at medium- Slice the chicken fillet along the length Snow peas (g) f 40 75 115 150 190 225 Green pesto (g) the rainbow potatoes thoroughly and cut high heat and roast the pine nuts until so that you can fold it open. Fill the chicken 25 50 75 100 125 150 7) 8) f into wedges. Heat half of the olive oil in a they start to colour. Remove from pan and with the and the fillet Coburg ham cheese Rocket (g) 23) f 30 60 90 120 150 180 frying pan with lid on medium-high heat and set aside. then carefully fold it closed. Season with Not included fry the wedges, covered for 25 – 35 minutes. salt and pepper. Heat the butter in the same Olive oil (tbsp) 1 2 3 4 5 6 Remove the lid from the pan for the last frying pan over medium-high heat. Dredge the Butter (tbsp) 1/2 1 11/2 2 21/2 3 20≈– 25 minutes. Season with salt and pepper. chicken breast through the flour then fry for Flour (tbsp) 11/2 3 41/2 6 71/2 9 2 – 3 minutes in the frying pan until golden. Honey (tsp) 2 4 6 8 10 12 Next, place the chicken breast in a baking dish Mustard (tl) 2 4 6 8 10 12 and bake for 15 – 20 minutes in the oven. White wine vinegar 1/2 1 11/2 2 21/2 3 (tbsp) Salt & pepper to taste f keep in the refrigerator

NUTRITIONAL VALUES PER SERVING PER 100 G Energy (kJ/kcal) 5228 / 1250 723 / 173 Total fat (g) 78 11 Of which: saturated (g) 18,4 2,5 Carbohydrates (g) 76 10 Of which: sugars (g) 12,8 1,8 Fibre (g) 10 1 Protein (g) 56 8 SLICE THE PORTOBELLO FRY AND MIX SERVE Salt (g) 2,8 0,4 Cut the portobello into strips of Heat 1/2 tbsp of olive oil in another frying Transfer the and salad to 1/2 cm thick. Press or mince the garlic. Mix pan at medium-high heat. Fry the garlic, plates with the cordon bleu on the side. Serve ALLERGENS the mayonnaise with the honey and the portobello strips and snow peas for 5 – with the honey mustard mayonnaise and 1) Gluten 3) Eggs 7) Milk/lactose 8) Nuts 10) Mustard mustard t. 6 minutes. Remove from the heat, add the garnish the salad with the . May contain traces of: 19) Peanuts 22) Nuts 23) Celery pine nuts 25) Sesame green pesto and stir well. In a bowl, mix the rocket with the fried vegetables. Add the white wine vinegar and mix well.

We would like to hear what you think. Feel free to contact us via our website or via our social media channels. tTIP: Taste first, then add more or less #HelloFresh honey or mustard as desired.

WEEK 18 | 2019 -ONTBIJTBOX- ONTBIJT 1- 1x GOEDEMORGEN! WHOLE-WHEAT RICOTTA PANCAKES With raspberries

INGREDIENTS WHOLE-WHEAT FOR 1 BREAKFAST 2P 4P 125 250 RICOTTA-PANCAKES Raspberries (g) f 1 With raspberries Free-range eggs (pcs) 3) f 2 4 Half fat milk (ml) 7) f 100 200 Whole-wheat pancake mix (g) 1) 27) 100 200 Ricotta (g) 7) f 160 320 GREEK YOGHURT Not included 2 WITH PASSION FRUIT Sugar (tbsp) 4 8 With figs and pumpkin seeds Butter (tbsp) 1 2

f Keep in the refrigerator

EQUIPMENT CRACKERS WITH 2x a bowl, a whisk and a frying pan 3 GOAT'S CHEESE NUTRIENT VALUES PER SERVING PER 100 G Energy (kJ/kcal) 2077 / 497 644 / 154 Fats (g) 20 6 Of which: saturated (g) 10,1 3,1 Carbohydrates (g) 58 18 Of which: sugars (g) 29,1 9,1 Fibre (g) 6 2 Protein (g) 23 7 Mix the raspberries in a bowl with 1/2 tsp sugar per person. Mash about half the Salt (g) 1,3 0,4 1 raspberries with a fork. ALLERGENS

Whisk the eggs and the remaining sugar in another bowl using a whisk. Stir in half 1) Gluten 3) Eggs 7) Milk/lactose 2 the milk and mix in the whole-wheat pancake mix. Next, mix in the remaining May contain traces of: 27) Lupin milk and ricotta.

Heat the butter in a frying pan to medium-high heat. Once the pan is nice and hot, De vermelde voedingswaarden zijn berekend per persoon per portie. Maak de ingrediënten waarbij dit nodig is schoon, 3 bake 3 small pancakes per person. voordat je ze verwerkt in het gerecht. Wil je voor volgende week pauzeren of je box wijzigen? Geef dit uiterlijk de woensdag voor Transfer the to plates and top with the . de volgende levering aan ons door via je account. Heb je vragen ricotta pancakes raspberry mixture over de producten of onze service? Neem dan contact op met 4 onze klantenservice.

Wij horen graag wat jij van HelloFresh vindt. Bel of mail ons gerust of neem contact op via onze social-mediakanalen.

#HelloFresh

WEEK 18 | 2019 ONTBIJT 2- 2x ONTBIJT 3- 2x GREEK YOGHURT WITH PASSION FRUIT CRACKERS WITH GOAT’S CHEESE With figs and pumpkin seeds With avocado and alfalfa

INGREDIENTS INGREDIENTS Transfer the yoghurt to bowls. Stir the FOR 1 BREAKFAST 2P 4P Spread the rusks with the fresh FOR 1 BREAKFAST 2P 4P 1 multi-grain flakes into the yoghurt. Greek yoghurt (ml) 7) f 250 500 1 goat’s cheese. Crackers (st) 1) 6 12 Multi-grain flakes (g) 1) 19) 22) 25) 50 100 Fresh goat’s cheese (g) 7) f 50 100 Cut the passion fruits in half, scoop out Passion fruit (pcs) 2 4 Cut the avocado in half, remove the pit Avocado (pcs) 1 2 2 the flesh and transfer to the yoghurt. Fig pieces (g) 25 50 2 and chop the flesh into cubes. Transfer Alfalfa (tbsp) f 2 4 Pumpkin seeds (g) 19) 22) 25) 20 40 the avocado cubes to the goat’s cheese. Not included Garnish with the and fig pieces f Keep in the refrigerator Salt & pepper to taste pumpkin seeds. Garnish the rusks with alfalfa and 3 fKeep in the refrigerator 3 sprinkle with salt and pepper to taste. NUTRIENT VALUE PER SERVING PER 100 G NUTRIENT VALUES PER SERVING PER 100 G Energy (kJ/kcal) 1471 / 352 785 / 188 Fats (g) 18 10 Energy (kJ/kcal) 1515 / 362 1036 / 248 Of which: saturated (g) 9,7 5,2 Fats (g) 20 14 Carbohydrates (g) 31 16 Of which: saturated (g) 5,5 3,8 Of which: sugars (g) 12,6 6,7 Carbohydrates (g) 29 20 Fibre (g) 5 3 Of which: sugars (g) 2,4 1,7 Protein (g) 13 7 Fibre (g) 13 9 Salt (g) 0,3 0,1 Protein (g) 9 7 Salt (g) 0,9 0,6 ALLERGENS ALLERGENS 1) Gluten 7) Milk/lactose 1) Gluten 7) Milk/lactose Can contain traces of: 19) Peanuts 22) Nuts 25) Sesame